Begin by preheating the oven to 400 degrees. Combine pumpkin, brown sugar, cinnamon, lemon rind, salt, nutmeg, and egg yolks in a medium sauce pan over medium heat. Stir until well blended. Add milk and bring to a boil. Reduce heat and simmer for four minutes or until thick. Be sure to stir frequently. Once slightly thick, remove from heat.

Sprinkle gelatin over the orange juice in a small microwave-safe bowl and let stand for one minute. Microwave for 15 seconds, then stir until gelatin dissolves. Stir gelatin mixture into pumpkin mixture and allow to cool.

Place two egg whites and cream of tartar in a large bowl and beat with a mixer at high speed until frothy. Gradually add one tablespoon of granulated sugar until peaks form. Combine remaining ¼ cup granulated sugar and three tablespoons of water in a saucepan and bring to boil. Cook without stirring until candy thermometer reaches 250 degrees. Pour hot sugar syrup in a thin stream over the egg whites beating at a high speed until peaks form again. Gently stir a quarter of the egg white mixture into pumpkin mixture. Gently fold in the rest of the egg white mixture. Pour into cooled crust and refrigerate for 4 hours.

Place cream in a medium bowl and beat with mixer at high speed until peaks form. Spread evenly over the top of pie and garnish with chocolate if you choose. Enjoy!